Low Carb Carrot Cake
 
 
This low carb carrot cake is a complete adaption of my standard old faithful Carrot Cake . I am very happy with the transformation and I think you will be too. This Low Carb Carrot Cake is fine without icing, however if you are a fan of cream cheese icing, mix cream cheese, lemon juice and 1 tbsp of stevia and ice when cake is cold.
Author:
Recipe type: Cake/Dessert
Cuisine: Low Carb, Gluten Free, Sugar Free, Grain Free
Serves: 20
Ingredients
  • 3 cups grated carrot
  • 5 eggs
  • 1 cup Butter melted
  • 3 tbsp Natvia (granulated)
  • 1 ½ cups Almond meal/flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 tsp Mixed spice
  • ½ cup Chopped walnuts
  • 2 tsp Vanilla essence
  • ½ cup Coconut (desiccated or thread)
Instructions
  1. Beat eggs, melted butter, Natvia, and vanilla together. Add grated carrot, walnuts, and coconut then mix almond meal spices and baking powder. Bake in a 25cm round tin or a loaf tin for 40 minutes at 170 degrees C or until firm to touch. A knife inserted into the cake should come out clean
Nutrition Information
Calories: 174 Fat: 16.7g Saturated fat: 7.9g Carbohydrates: 1.7g Sodium: 116mg Protein: 4.0g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/12/16/low-carb-carrot-cake/